Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Chicken breasts, skinned and boned |
| 3 \N | Garlic cloves, skinned |
| \N \N | Sea salt |
| 8 \N | Cardamom pods, husks removed (up to 10) |
| 1 teaspoon | Turmeric |
| \N \N | Freshly ground allspice |
| \N \N | Freshly ground white pepper |
| 3 \N | Limes or 1-1 1/2 lemons, juice of |
| 6 tablespoons | Olive oil (up to 8) |
The following marinades are from The Complete Meze Table by Rosamond Man.
Prepare the chicken breasts as before. Crush the garlic well with some salt. Grind the cardamom seeds in a spice grinder, then mix with the turmeric, allspice and a good grinding of white pepper and whisk into the lemon juice. Add the garlic and oil and pour over the chicken. Leave for 2-4 hours, turning occasionally.
Thread onto small, soaked skewers and grill as before.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Mar 5, 97.